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Chicken Shawarma with Homemade Tahini Sauce

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$54.17 Cooking Fee
Serving Size: 1/2 a pita, 3oz shawarma, 2-3 tablespoon tahini
Recipe adapted from:
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.
  • Food Prep
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  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook30
Total Time50 minutes
Recipe Serving Size10



For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pounds boneless skinless chicken thighs
  • 2 onion thinly sliced
  • 1 lemon juiced
  • 6 tablespoon extra virgin olive oil

Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

To Serve

  • 5 pita bread
  • baby arugula
  • dill pickle

Cooking Tools Required

Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives
Reheating/Serving Instructions

refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.


Calories: 616kcal | Carbohydrates: 31g | Protein: 45g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 799mg | Potassium: 835mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 5mg

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